5 Must Eat Macaron Recipes and Their Baking Tips


Macaron are sweet version of pulpy burger, the basic difference is it is sweet (pastry) and do not have those tasteless bread as base support. They are quite versatile in color and have attractive features filled with goodness of almonds which can magnetically draw even that non-foodie person towards themselves. But do not confuse them with Macaroon, as apart from that extra “o”, they have coconut and are quite hard and crispy. If this few descriptions are gearing up your salivary duct and your untamable tongue is again betraying your directions then listen to your tongue and try out this French delicacy. You will surely like it. Here are 5 must eat macaron recipes. Go through and get inspired:

5 Best macaron recipes out there in the Paris market are:

  • A La Cuisine: Matcha-chestnut, caramel-fleur de sel, and toasted sesame macarons. Sesame with chesnut gives a hypnotizing flavor. One of most tried macaron in town.
  • Chubby Hubby: You can try this macaron dish with your hubby. The caramelizing aroma gives a mushy mushy feel.
  • David Lebovitz: This is choclolate cuddling macaron. Anything which has chocolate inside it, do not demands any further descriptions. It is self competent to drag you towards itself.
  • Food beam: it has a romantic rose touch; you can impress your first date with this charming macaron.
  • Kitchen Mushings: This is age old mother special macaron and is all time favorite, which has no extra added glamor but are quite tasty.

Following are few tips to nail the art of baking these macarons perfectly: 

  • Proportions: In macaron recipes the initial grinding, mixing and composition is same. But it is the composition which plays the crucial role in giving birth to physically normal yet genetically delicious macrons. So be specific about it mixing ration, like you are working in a chemistry lab.
  • Evenness: Fineness in the mixture is very important to get that smooth pulpy texture, so if you spot any lump in your almond and icing sugar then do not take a chance, smash them thoroughly again.
  • Egg and its age: Old is gold, this logic is quite effective in macaron preparation. Eggs with passing days of age are much more competent to draft out exact macaron. Fresh egg’s white usually results in fragile or muddy type macaron, they do not have the strength to hold things in their right orientation.
  • Mixing: Use wooden spatula for beating the mixture and if the tips of macaron are showing some disturbance then used your wet fingertips to tame them. You can also employ water to remove macrons from parchment paper, after successful accomplishment of baking.
  • Temperature: To not over cook it. Standardize your temperature
  • Standing time: After baking, allow macrons to breathe for a day. Allow them to stay alive for sometimes as this increases their inherent taste.

When you are in the fashion city Paris, then for a day forget about out calorie intake and go out of fashion and indulge into lovely sweet cookies. You can also try these 5 must eat macaron recipes at your place, if your kitchen is well equipped with an oven. The only thing you need to take care is the filling; it demands uniformity and ratio of proportions. Initially they may appear flat but precision will gift you those discoidal color pop macaron.

The Top 5 Facts About Macaron


As we research on our daily content on food carts, street food and any other information regarding food, we stumble upon some facts that we didn’t know. The term “macaron” comes from the Italian word maccarone, macarone, or maccherone. It is a round, sweet confection cookie sandwich with fillings and is meringue-based (a mixture of egg whites and sugar bitten until whipped cream like).

The cookie is light and crunchy on the outside, but slightly chewy on the inside. From chocolate dipped macarons, to almond macarons, these cookies are a classic treat loved by many people around the world. Did you know these

Pierre Herme the leading macaron creator, is the heir to 4 generations of Alsatian baking and is famously known as The Picassos of Pastry, a name that has been derived from the creativity and inventiveness of maracon flavors. He introduces some of the most unique flavors in the world, and Ispaham is his signature maracon, no doubt about that. Ispahan is made with lychee, rose, and raspberry.

The first maracon came from Italy and not France like most documents suggests. It was brought over as early as 1533 by Catherine De Medici’s chef. Catherine was an Italian noblewoman who later became the Queen of France. The cookie was credited by Pierre Defontaines, the man who came up with the idea of filling them with creamy ganache.

Don’t be confused, whether you should call it macaroon because these are two different things altogether. While both macaroon and macaron start off with meringue base, macaron has finely-ground almond and other things folded in before it is baked into a glossy, smooth topped ruffled disks of delicate cookies. Macaroons on the other hand is American and contains shredded coconut fold-in before it is dropped into the baking sheets and then baked until it becomes crisp on the outside and smoothly chewy in the middle.

Macarons has a classy made form and is gluten free. While cupcakes dominated the early 2000’s with the notable influence of “Sex and the City”, it is maracons’ moment now. The light and airy texture adds to many unique features and taste of maracons. They are simply made from egg, almond, air, and sugar and weighs less than one gram each.

In Paris, France, maracons are considers sweets and are the most sold, beating its French rivals gateaux and éclair by more than double. In 2005, Piere Herme made Le Macaron Day to celebrate the fascination and magic of macarons worldwide. They also raise money on this day for charities, with hundreds of stores giving macarons away for free.

I guess we are all obsessed with the ever-sweet macarons. These are just a few of the many amazing facts on this ingeniously made cookies. Macarons are cherished with people of different cultures, ages and doesn’t seem to be overtaken by competitors any time soon. The flavors are suit different tastes, and you can be sure to get what suits you just fine. We just hope that no changes are made to the existing flavors that can ruin them, unless new flavors are introduced.